Heat your grill to 400 degrees. Slice your thawed turkey breast off the bone and into 2 inch chunks. Place chunks of meat into a bowl and dress with soy sauce, garlic, pepper, sambal & oil. Mix to coat the meat and put 4-5 chunks on skewers. (Makes 4) Remove the pineapple skin and core, then slice the pineapple into spears. Place the kabobs on the grill along with the pineapple spears. You will need to cook the meat for about 15 minutes rotating 3 times and watching for flair ups. Feel free to move meat to a cooler part of the grill if it begins to overcook on any side. Rotate the pineapple as well. You want good amount of char.

While your meat is grilling, place onions peppers & oil in a large nonstick sauté pan over medium high heat. Cook 2-3 minutes until they are soft. Add peas & rice. Pull the pineapple off of the grill and dice half of it, add it to the sauté pan. Leave the other spears to the side to serve alongside the meat. Once the rice has broken up into the veggies add the soy sauce and almonds. Continue to cook for 5 minutes. Your meat will have finished grilling during this time, pull it off the grill to rest. To serve, pour rice out onto a platter and place kabobs on top along with remaining grilled pineapple spears, top with chopped green onions.